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The Ultimate Turkey Chili

My Ultimate Turkey Chili is a versatile and nutritious crowd-pleaser that's perfect for chilly evenings, game day gatherings, or simply when you're craving a bowl of hearty goodness.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 299 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 pound ground turkey (93% lean)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 1 bay leaf
  • 1 can diced green chilis
  • 1 can (15.5 oz) reduced sodium pinto beans, drained and rinsed
  • 1 can (15.5 oz) reduced sodium kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced, fire-roasted tomatoes
  • 1 small can (8 oz) tomato sauce
  • 1 cup reduced sodium chicken stock
  • ½ teaspoon kosher salt
Optional garnishes
  • shredded cheese, sour cream or Greek yogurt, scallions, cilantro, avocado

Instructions

    Cup of Yum
  1. Heat the oil in a large Dutch oven or other heavy-bottomed pot over medium heat. Add the turkey and season it with a pinch of salt. Brown the turkey, breaking it up as it cooks.
  2. Add the onion, pepper and garlic and stir to combine. Cook, stirring occasionally, until vegetables start to soften, 4-5 minutes.
  3. Stir in the chili powder, cumin, oregano, and bay leaf. Then add the green chilis, beans, diced tomatoes, tomato sauce, chicken stock, and salt. Stir to combine well.
  4. Simmer the chili for 20 minutes. Taste and adjust seasoning as desired.
  5. To serve, spoon chili into bowls and serve plain or topped with desired garnishes like shredded cheese, sour cream or yogurt, scallions, cilantro, and/or diced avocado. Chili can also be served over pasta or rice.
  6. To make this turkey chili in the slow cooker, brown the turkey, onions, and bell pepper before adding them to the slow cooker.  Add the rest of your ingredients to the slow cooker in the same amounts except reduce the chicken broth to ½ cup.  Cook on high for 3-4 hours or low for 6-7 hours. 

Notes

  • Use "reduced sodium," "low sodium" or "no salt added" canned beans and chicken broth to control the sodium in this turkey chili. Drain the beans and rinse them under running water to reduce the sodium even more.
  • You can adjust the heat level of this chili and add some cayenne pepper, red pepper flakes or hot sauce for more spice.
  • You can easily make this a vegetarian chili by leaving out the ground turkey and substituting vegetable broth for chicken broth.  You can add other ingredients to the chili like more beans, chickpeas, lentils, or leafy greens.
  • This chili tastes even better the next day so feel free to double the recipe- you won’t regret it! 

Nutrition Information

Serving 1 serving Calories 299kcal (15%) Carbohydrates 31g (10%) Protein 24g (48%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 56mg (19%) Sodium 781mg (33%) Potassium 875mg (25%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 1466IU (29%) Vitamin C 38mg (42%) Calcium 117mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 299

% Daily Value*

Serving 1 serving
Calories 299kcal 15%
Carbohydrates 31g 10%
Protein 24g 48%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 56mg 19%
Sodium 781mg 33%
Potassium 875mg 19%
Fiber 8g 32%
Sugar 6g 12%
Vitamin A 1466IU 29%
Vitamin C 38mg 42%
Calcium 117mg 12%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.